Simple Kale and Black Bean Burritos:
This simple burrito recipe is filled with cooked black beans and lime-marinated greens. It’s healthy and packed with flavor! You’re going to love it.
If one of my raw kale salads got with my black bean tostadas, we’d get these baby burritos. Stuffed full of beans ‘n greens and brightened with lime and feta cheese, they’re a little spicy and entirely delicious. I can roll up one of these babies in less than 10 minutes flat. They’re just the right size for me, but if you’re feeding a hungry boy, you might want to buy bigger tortillas and double the amounts listed below. Enjoy!
Ingredients
- 2 Medium Leaves of Kale Washed and dried, stems removed and roughly chopped into bite-sized pieces
- 1 Tablespoon Cilantro Roughly Chopped
- 2 Teaspoons Jalapeno Seeded and Finely chopped
- Big Squeeze of fresh lime juice
- Splash Ekin Olive Oil
- Pinch Ground Cumin
- Dash of Chili Powder
- Dash of Sea Salt
- 1/2 Cup Black Beans Cooked or canned, rinsed and drained
- 1 Clove garlic Minced or pressed
- 1 Small Whole wheat tortilla About 8 inches
- 1/2 Small Avocado pitted and sliced into strips lengthwise
- 1 Tablespoon Red Onion Chopped
- 1.5 Tablespoon Feta Cheese Crumbled
- Sour Cream or plain greek yogurt To serve on side (Optional, not shown)
Servings: Burrito
Instructions
- In a bowl, combine the kale, cilantro, jalapeño, lime juice, olive oil, cumin, chili powder and sea salt. Mix well and set the bowl aside to marinate.
- Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in your smallest sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans) or in a bowl in the microwave. Add little splashes of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
- Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, sliced avocado and marinated kale (you may end up with more kale than will fit in your burrito, which you can serve on the side as a salad). Top with red onion and feta.
- Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. Slice in half, if desired, and serve with sour cream or plain Greek yogurt on the side if you’d like.
Recipe Notes
MAKE IT VEGAN: Omit the feta.
MAKE IT GLUTEN FREE: Use a gluten-free tortilla.
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